Chocolate Apricot Sorbet

One spoonful and you'll think this is an ice cream; it tastes that full and rich! But there's no milk, no eggs, no heavy cream. Just cocoa powder, apricots, sugar and water. So, yes, not only is it vegan, it's also easy to make and delish!

Notes: If you want the smoothest sorbet, use a regular blender to puree the mixture. If you're not bothered by some texture, an immersion or stick blender will do the job beautifully and minimize cleanup.


Chocolate Apricot Sorbet
Makes 1 quart

In a medium saucepan, combine:
1 cup water
1 cup sugar (200 g)
3/4 cup (60 g) unsweetened Dutch-process cocoa powder
1 tablespoon corn syrup 

Bring to a boil whisking the mixture to prevent burning and let boil for 45 seconds. Remove from heat and stir in:
2 lb (900 kg) squishy-ripe fresh apricots, cut up into sixths (approx. 5 cups of cut up apricots)
1/4 teaspoon vanilla or almond extract (optional)

Cover and let stand 10 minutes to cool and for apricots to soften.

Puree mixture until smooth using a regular or immersion/stick blender (see notes above). Chill thoroughly, at least 4 hours or overnight. Then process in ice cream maker per manufacturer's instructions. Transfer to quart size freezer container, place a sheet of wax paper directly on surface and seal with airtight lid. Freeze for at least 4 hours or until firm.

Remove sorbet from freezer 20 minutes before serving to allow it to soften a bit for easier scooping.

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